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Creamy Avocado Salad + Dip


I was shocked at how this dressing stayed bright green in the fridge for over a week! Matzah, salt, and avocado is always a great shidduch, and the salad is not too shabby either!


Prepare the Dip

1. Blend avocado, shallot, one tablespoon lime juice, mayonnaise, salt, and pepper with the fresh basil if using. Set aside about half to use as a dip.
2. Blend the rest with the remaining two tablespoons lime juice, wine, and honey to use as a salad dressing.

Prepare the Salad

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius).
2. Arrange the sweet potato cubes, half the beet sticks, and the chopped onion in a single layer on a baking sheet.
3. Drizzle with olive oil, and sprinkle with salt. Roast for 30 minutes.
4. To serve: Plate spinach leaves and add roasted veggies. Sprinkle the raw beets on top and drizzle with dressing. Top with toasted almonds.


Photography: Moishe Wulliger

Styling: Renee Muller